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Hydrophilic Interaction Liquid Chromatography Coupled With Quadrupole-Orbitrap Ultra High Resolution Mass Spectrometry to Quantitate Nucleobases, Nucleosides, and Nucleotides During White Tea Withering Process

Feng Zhao, Xiaohong Qiu, Naixing Ye, Jiang Qian, Danghong Wang, Peng Zhou, Mingjie Chen

Food Chem. 2018 Nov 15;266:343-349.

PMID: 30381196

Abstract:

Nucleotides, nucleosides, and nucleobases are important bioactive compounds. Recent studies suggested that they possess taste activity. However, it remains unknown about their presence in white tea and how they change during white tea manufacture. Here, we first established method based on hydrophilic interaction liquid chromatography coupled with quadrupole-orbitrap ultra high resolution mass spectrometry (HILIC-Quadrupole-Orbitrap-UHRMS) platform, then applied it to study the dynamic changes of nucleotides, nucleosides, and nucleobases during white tea withering process. Five compounds, including adenosine 5'-monophosphate monohydrate (AMP), guanosine 5'-monophosphate disodium salt hydrate (GMP), adenosine, cytidine, thymine and uracil, were detected from withering samples. They showed a general decline trend during white tea withering process, however, considerable amount of them was retained after withering for 48 h except adenosine which was below detection limit after withering for 21 h. This study provided a complete picture about nucleotides, nucleosides and nucleobases changes during white tea withering process.

Chemicals Related in the Paper:

Catalog Number Product Name Structure CAS Number Price
AP5550129-B Guanosine 5′-monophosphate disodium salt hydrate Guanosine 5′-monophosphate disodium salt hydrate 5550-12-9 Price
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